Creamy Asparagus Soup
Ingredients
The soup
-
1
large
white or yellow onion, diced
-
1
small
fennel bulb, cored and diced
-
2–3
tablespoons
olive oil
-
3
cloves
garlic, rough chopped
-
½
pound
yellow, yukon or white potatoes, sliced
-
6
cups
water or veggie stock
-
¼
teaspoon
white pepper
-
¾
teaspoon
kosher salt
-
4
cups
chopped fresh asparagus
-
2–4
tablespoons
fresh tarragon
-
¼–½
cup
fresh basil or Italian parsley
-
½
cup
sour cream
Garnish
-
to taste
blanched asparagus tips
-
to taste
fennel oil (optional)
Optional Fennel Oil
-
1½
cups
fennel fronds, chopped
-
1
cup
Italian parsley
-
¾
cup
grapeseed or light olive oil
-
pinch
salt
Instructions
- Sauté onion and fennel in olive oil until softened.
- Add garlic and sauté until fragrant.
- Add water or stock, salt, pepper, and sliced potatoes; bring to a boil.
- Cover and simmer until potatoes are tender.
- Add asparagus and cook until vibrant green.
- Blend the soup in batches until smooth, adding herbs.
- Return to heat, whisk in sour cream, and serve with garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
225
Total fat
10g
Total carbohydrates
30g
Total protein
5g
Sodium
800mg
Cholesterol
20mg
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